摘要
为了开发新的食醋品种,研究了以马铃薯为原料制醋工艺中酒精发酵工艺。利用3因素3水平正交试验法,通过对蒸煮温度、蒸煮时间和酒精发酵温度这三个对酒精发酵有重大影响作用的因素进行优化,得到酒精发酵最佳条件为:蒸煮温度130℃、蒸煮时间4 min和发酵温度30℃。在此最佳发酵工艺条件下,酒精发酵的酒精度可达12.4%vol。
In order to develop new varieties of vinegar, using potato as raw material, the alcohol fermentation process was studied. The method of 3 factors 3 levels orthogonal tests was adopted, by means of cooking temperature, time and alcohol fermentation temperature which had significant effect on alcohol fermentation as evaluation factors. The optimal fermentation condition of alcohol fermentation stage was cooking temperature 130℃, time 4 min and fermentation temperature 30 ℃. Under this condition, the alcohol content can be up to 12.4%vol.
出处
《中国酿造》
CAS
北大核心
2015年第10期103-105,共3页
China Brewing
关键词
马铃薯
食醋
酒精
发酵工艺
potatoes
vinegar
alcohol
fermentation process
